You eat with your eyes first and foremost. This dish is a colorful take on normal spaghetti and meat sauce. These noodles are certified organic, vegan, kosher, and gluten free, and have become a staple in our household.
I also use certified organic grass-fed lean beef. Again, not that you have to go strictly organic, but I prefer as much organic food and produce as possible.
I pair this meal with Brussels Sprouts sautéed on the stove with olive oil a little pinch of pink Himalayan sea salt and black ground pepper!
Ingredients:
- 1 pound of Organic lean beef
- 2-3 cloves of garlic
- 1/2 to 1 small onion
- 1 28oz. can of organic diced tomatoes
- Edamame noodles or regular noodles (the amount will vary)
- 1 bag of Brussels sprouts
- 1 Teaspoon dried basil, oregano and parsley (if you have fresh herbs that will work too)
Directions:
- Dice onions. Add some olive oil to the bottom of the pan and put diced onions on heated pan. Then add your chopped garlic on top of the onions (this is done so the garlic doesn’t over cook and burn). By adding olive oil you are adding a little bit of (healthy) fat this helps to prevent the meat from sticking and burning in the pan.
- Once onions are translucent add your ground beef and make sure it is thoroughly cooked
- Add can of diced tomatoes and add the basil, oregano, and parsley
- Season with salt and pepper
- In a pot add your water to the pot to cook your noodles.
Optional:
For this meal I paired the spaghetti with caramelized Brussels Sprouts.
- Rinse and chop ends of the Brussels Sprouts
- In the same pan or a separate pan add some olive oil to the bottom
Add Brussels Sprouts to the pan and make sure they are evenly distributed on the bottom of the pan to cook evenly. - I like when the Brussels Sprouts begin to caramelize which really brings out the delicate sweetness. Make sure to cook them until they are browned not burnt so stirring every 10 minutes can help avoid any catastrophe!
Enjoy!!
LEMONBERRY & FIG 